1. On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add olive oil and salt, and gently whisk with a fork.
2. Gradually incorporate the flour into the egg mixture until a dough forms. Knead the dough for about 10 minutes until smooth and elastic.
3. Wrap the dough in plastic and let it rest for at least 30 minutes, allowing the gluten to relax.
4. Dust your surface with semolina flour. Roll out the dough with a rolling pin or pasta machine to your desired thickness.
5. Cut the dough into your preferred pasta shape—Mama Lou always preferred tagliatelle for its rustic charm.
6. Bring a large pot of salted water to a boil. Cook the pasta for 2-3 minutes until al dente.
7. In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
8. Pour in the cream and bring to a gentle simmer. Stir in Parmesan cheese until the sauce thickens.
9. Drain the pasta and toss it with the creamy sauce, coating each strand lovingly.
10. Garnish with fresh basil leaves and serve immediately, savoring every bite.

One tip from Mama Lou: always taste your pasta as it cooks to ensure the perfect texture, just like she did with her soulful humming in the background.